Cranberry-Pecan Upside-Down Cake - cooking recipe

Ingredients

1 1/2 c. cranberries
1/2 c. pecans, chopped
1/2 c. Kraft butterscotch topping
1/3 c. Parkay margarine
2/3 c. sugar
1 egg
1/2 tsp. vanilla
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk

Preparation

Heat oven to 350\u00b0.
Arrange cranberries and nuts in the bottom of a greased 8-inch square pan.
Pour topping over fruit and nut mixture.
Cream margarine and sugar until light and fluffy.
Blend in egg and vanilla.
Add combined dry ingredients to creamed mixture alternately with milk, mixing well after each addition. Pour batter over topping mixture.
Bake at 350\u00b0 for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Immediately invert onto serving platter; serve warm.
Top with whipped cream, if desired.
Variation:
Substitute 1 cup peeled and chopped apples for 1 cup cranberries.